Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut - roasted bengal gram chutney | thengai thuvayal. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious. THENGAI THUVAYAL is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. THENGAI THUVAYAL is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have coconut - roasted bengal gram chutney | thengai thuvayal using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL:
- Take Coconut
- Prepare Roasted bengal gram
- Get green chillies
- Get Garlic (with skin)
- Make ready Salt
- Get water
- Get curry leaves
- Take Sesame oil
- Prepare mustard seeds
- Make ready Urad dal
Delicious coconut chutney which taste just like hotel coconut chutney. It is pure white and taste amazing with idli, dosa, upma or pongal. Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys.
Instructions to make COCONUT - ROASTED BENGAL GRAM CHUTNEY | THENGAI THUVAYAL:
- Grind coconut, bengal gram, chilli, salt, curry leaves, garlic into fine paste.
- Now heat pan, add oil, mustard seed, urad dal, remaining curry leaves and add it into the chutney.
- Enjoy with idli and sambhar
- For more recipes https://www.foodloverarea.co/
Peanut chutney without coconut is first peanut chutney that I made successfully. So I always make it that way. It is smooth and creamy that I at times have it as such too. Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies and coriander.
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